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Chili and Cornbread Casserole

already cooked this dish.
  • Total: 50min
    Preparation: 50min
  • Portions: 8.00
  • Difficulty: Easy


  • 1 Pound Ground Beef
  • 1 Pack Maggi Season-Up! All Purpose Powdered Seasoning 10G Sachet
  • 1 Tablespoon Chilli Powder
  • 1/2 Tablespoon Ground Geera
  • 1 Teaspoon Cornstarch
  • 2 Cubes Maggi Chicken Tomato Flavoured Seasoning Cubes 4G (Box Of 25)
  • 3/4 Teaspoon Spices, Paprika
  • 1/2 Teaspoon Ground Coriander
  • 1/4 Teaspoon Spices, Pepper, Red Or Cayenne
  • 2 Cans Tomato Sauce
  • 1 Can Whole Kernel Corn Drained
  • 1 Can Beans, Black Turtle, Mature Seeds, Canned Rinsed and drained
  • 1 1/2 Cup Nestlé Carnation Light Reduced Fat Uht Evaporated Filled Milk 330Ml Carton Divided
  • 2 Packs Cornbread And Muffin Mix
  • 2 Units Egg
  • 1 Can Green Chili Peppers Drained
  • 1 1/2 Cup Cheddar Cheese Grated (divided)


    1. Cook beef in a large skillet over medium high heat until no longer pink, drain. Stir in chili seasoning, tomato sauce, corn, beans and 3/4 cup of Evaporated milk. Bring to a boil, reduce heat. Simmer for 5 minutes, stirring occasionally. Pour mixture into prepared baking dish.

    2. Combine cornbread mix, remaining CARNATION Light Evaporated milk, eggs, green chili peppers and 1 cup shredded cheese in medium bowl, stir until just moistened. Spread mixture over meat filling. Sprinkle with remaining ½ cup cheese.

    3. Bake in preheated oven at 350°F (180°C) for 15 to 20 minutes or until lightly browned. Let stand for 10 minutes before serving.

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